How to make Vegan Eggless Coconut Cupcakes recipe

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These vegan eggless coconut cupcakes are a delicious and healthy treat. They are made with coconut oil, coconut milk, and coconut flakes for a rich and flavorful cupcake. The cupcakes are moist and fluffy, and the coconut flavor is subtle yet present. The cupcakes are topped with a creamy coconut frosting that is sure to satisfy any sweet tooth. These vegan eggless coconut cupcakes are a great way to enjoy a sweet treat without the guilt. Enjoy them as a snack or dessert, and you won't be disappointed!


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the coconut oil, coconut milk, flour, sugar, baking powder, baking soda, and salt.
Stir in the coconut flakes.
Line a 12-cup muffin tin with paper liners.
Fill each cup with the batter.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

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